Pizzaminic Bio

• "Simply Delicious, fluffy, crispy - tastes great! "
• "An absolute hit - the Dough is silky, soft And can be handled wonderfully. He is mixed and kneaded incredibly quickly. " 
• "Perfect - better not!"
• "Almost can't be better, Edge crispy and on the inside; Fixed and not crumbly and even delicious the next day. "

Our pizza is:

• Histamine and gluten -free laboratory test
• lactose -free
• yeast -free
• oat -free
• corn -free
• nut -free
• egg -free
• celestial
• soy
• sugar -free
• vegan
• organic

Average energy and nutrient content per 100 g

• Seat value: 1447 kJ / 341 kcal
• Fat: 1.09 g (of which saturated fatty acids: 0.3 g)
• Carbohydrates: 76.68 g (of which sugar: 0.43 g)
• Fillers: 5.08 g
• Protein: 4.35 g
• Salt: 0.92 g

All information is subject to the fluctuations that are common in natural products.

Instructions with yeast:

Preparation time: 5 minutes

Rest time: 20 minutes

Baking time: 25-30 minutes

Add: 300 ml of water, 1/2 cubes fresh yeast, 0.5 tsp sugar or 1 teaspoon of rice syrup, 3 tablespoons of oil

• Preheat the oven to 200 ° C top/bottom heat. 
• Dissolve the yeast with sugar in 300 ml of lukewarm water. 
• Add oil and the baking mix. Knead everything with a food processor or hand mixer.
• Let the dough go in a warm place with a tea towel.
• Dust the baking paper with a little gluten -free flour (e.g. rice flour). Put the dough on top and spread some gluten -free flour on top.
• Roll out the dough in the desired thickness. If the dough sticks a little, then spread a little flour on top and roll it out.
• Take the pizza as you like and bake in the oven for about 25-30 minutes (depending on the oven type shorter or longer) at medium insert height.

Instructions with baking powder:

Add: 300 ml of water, 10 g wine stone baking powder, 3 tablespoons of oil

• Preheat the oven to 200 ° C top/bottom heat.
• Mix the baking mix with the baking powder. 
• Add oil and 300 ml of water.
• Knead everything with a food processor or hand mixer.
• Dust the baking paper with a little gluten -free flour (e.g. rice flour). The
  Put the dough on top and spread some gluten -free flour on top.
• Roll out the dough in the desired thickness. If the dough sticks a little, then spread a little flour on top and roll it out.
• Top the pizza as you like and bake in the oven for about 25 minutes (depending on the oven type shorter or longer) at medium insert height.

Shelf life / storage

• Store the baking mixture cool and dry
• MHD according to production date: approx. 15 months

Where and how is it produced?

The pizza baking mix is ​​made in our in -house manufactory in Saarland, Germany, bottled and gently packed by the specialist. We carefully developed the recipe, tested the histamine content and selected high -quality raw materials.

The flours for our pizza matters come from regional and fair cultivation. Our partner mill personally knows many of the farmers and relies on long -term partnerships with the growers. This also includes visits in the fields, in which our partner mill can get an idea of ​​the quality and the optimal ripening and harvest time. From the field to the bag, everything can be tracked very transparently.

As soon as the flour arrives, they are lovingly put together in the Histaminikus Manufaktur by hand and mixed in the drum mixer. Our employees with passion ensure that the pizza maker packs them by hand in the bags and
is closed. Real manual work is still very important at Histaminikus.